Steamed asparagus

Ingredients:

• Two bunches of asparagus, peeled

Preparation:

1. Trim the tough skin from the bottom halves of two bunches of thick asparagus. Remove the ends and discard. Cook the asparagus in a basket over a pan of simmering water, covered, until tender, 3 to 5 minutes.
2. In a saucepan over medium heat, melt 1 tablespoon of butter, add half of the chopped shallot, and cook until softened. Remove from heat and stir in 3 tablespoons of cold, diced butter; add 2 tablespoons of soy sauce. Spoon the contents of the pan over the asparagus. Season with pepper to taste.